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How to Cater for a Winter Pig Roast Lunch

This winter a local Greenhouse Client booked a Pig Roast lunch for his 150 staff. A 160lb pig roast was called for, these were hungry guys: Roasting overnight was required so that the pig would be ready in time to serve at 11am

How we did it: How to Roast a 160lb Pig

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Pig Roasting Over Open Coals Versus in a Propane Roaster

Before deciding which system you wish to use you may want to consider the differences: Roasting over open coals can take twice as long as it does inside a propane roaster and you will need to be on hand to top up your fire with pre-heated coals ever hour to ensure that you get even cooking and crispy skin.

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How to Roast a Pig - Choosing the Right Size

The general rule of thumb on a BBQ pig is 40-50% meat yield from raw butchered weight. So a 60lb Pig will give you approximately 25-30lb of cooked meat and will feed around 55 people. You’ll need at least 1lb raw weight per person for a mixed group, for a bunch of hungry men I would recommend allowing 1.5lb raw weight per person. If you are cooking over direct heat you may lose the belly meat and as such may need a larger pig. However, if you cook using a rotisserie you will get a better yield and less meat will be lost.

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The PigOut Roaster was developed to help Caterers make money; attracting customers, taking away many of the hassles of event catering and allowing BBQ enthusiasts to WOW their friends.



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